Low-FODMAP/High-Protein Salmon Patties

Serves 5

• 5 oz salmon (canned or finely diced cooked salmon, skin off)

• 1/3 cup sweet potato, squash, or pumpkin (cooked and pureed or mashed)

• 3-4 Tbsp quinoa, buckwheat or millet flour (see notes in preparation)

• 1/4 tsp curry powder

• 1/4 tsp smoked paprika

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 1 rosemary sprig and/or 1 tsp dried dill

• 2 whole eggs, beaten

• 1 Tbsp avocado oil, butter, or ghee (for the skillet)

Mash up the salmon - and if you’re using fresh rather than canned, remove the skin.

Place your salmon in a bowl and then add in your mashed or pureed vegetables. You can used canned pumpkin or sweet potato for extra fast prep. Mix well.

Add in low-FODMAP flour of choice, 1 tablespoon at a time. You will need only 3-4 Tbsp, depending on the type of salmon you use. Then, mix in herbs and seasonings. Mix well together.

Add in the eggs, and mix well by hand until it’s thick enough to be able to form small patties. If it’s too mushy, add 1 more Tbsp. of flour.

Form into 5 equal balls.

Place on parchment paper, and press into 1-inch thick patties/cakes.

Grease skillet with oil, butter or ghee and heat over medium-high heat. 

Once heated, add patties and cook for 3-4 minutes on each side or until the salmon is cooked thoroughly (if using fresh ground fish). *If using canned salmon, only 2-3 per side is needed.